Saint Paddy's Leprechaun Green Sauce


  • 2 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 3/4 cup lightly packed rinsed and drained watercress sprigs
  • 1 tablespoon chopped tarragon
  • 1 cup sour cream (or half sour cream and half plain yogurt)
  • Salt


  1. In a blender or food processor, combine lemon juice, parsley, watercress, tarragon and sour cream. Whirl until mixture is smoothly puréed, scraping container sides as required.
  2. Serve over potatoes.

Source: Michael Marks - Your Produce Man

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